Recipe - Roast Seabass With Rocket And Fennel Puree With Sauce Vierge

600 g Sea bass fillets; (21oz)
300 g Sea bass fillets; (10 1/2oz)
600 g Wild rocket; (21oz)
468 ml Olive oil; (16 1/2fl oz)
4 Plum tomatoes; (made into
concasse)
100 g Olives; minced (3 1/2oz)
75 ml Balsamic vinegar; (2 1/2fl
oz)
50 g Mixed herbs; (to include
; tarragon, chervil,
; chives and flat
; parsley) (2oz)

Preheat oven to 180øC/350øF/gas mark 4

Cut up the fennel, removing the stalks, and cover with olive oil. Add salt
and pepper. Cook the fennel gently until very tender. Remove the fennel
from the oil and set the oil to one side. Place the fennel into a
liquidiser, adding the wild rocket to form a puree. Set this puree aside.

Season the fish on both sides. Take a large nonstick frying pan, add a
little of the fennel oil and place the seabass fillets skin side down. Cook
in the oven for 6 minutes.

While the seabass is cooking, make the sauce vierge by mixing 200ml (7fl
oz) of the fennel oil with the minced olives, tomato concasse and mixed
herbs.

To complete the dish warm the fennel oil and rocket puree and place in the
middle of a large plate. Sit the seabass fillet onto this, drizzle round
the sauce vierge and balsamic vinegar.

Converted by MC_Buster.

Per serving: 1242 Calories (kcal); 115g Total Fat; (81% calories from fat);
45g Protein; 12g Carbohydrate; 92mg Cholesterol; 433mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 One half Vegetable; 0 Fruit; 22 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.